Help
Options
Didn't know it?
click below
click below
Knew it?
click below
click below
Don't Know
Remaining cards (0)
Know
retry
shuffle
restart
0:00
Embed Code - If you would like this activity on your web page, copy the script below and paste it into your web page.
Normal Size Small Size show me how
Normal Size Small Size show me how
Cooking Method
Culinary Arts Cooking Methods
| Question | Answer |
|---|---|
| Transfer of heat from a glowing, or red hot heat source such as burning coals, flames or a hot electric element. | Radiant Heat |
| Changes that take place with foods that contain sugar when it is heated, the sugar turns brown | Caramelize |
| Foods nutritional value | Nutritive value |
| Cooking by direct heat located above the food, similar to grilling | Broiling |
| Baking by dry heat uncovered in an oven, usually smaller pieces of food | Baking |
| Baking by dry heat uncovered in an oven, usually larger pieces of food such as turkey | Roasting |
| Container of food is put into a container of water in the oven to control the heat | Water bath |
| Letting the saute pan heat up first and then adding the oil to the hot pan | Conditioning the pan |
| Food is cooked in a wok quickly and evenly while you constantly stir and toss it | Stir Frying |
| Cook food in a small amount of fat just long enough to brown the outside (browning a roast of both sides) | searing |
| Sauteing where fat is poured off as it forms. | Dry sauteing |
| Food is cooked in hot oil that is deep enough to come halfway up the sides of the food. | Pan frying |
| Process of coating food before cooking, dusting with flour, dipping in egg and then breadcrumbs | Standard breading |
| Cooking foods in hot oil where the oil completely covers the food. | Deep frying |
| Cooking that takes place in the food after it is removed from the source of heat. | Carry over cooking |
| Cooking food over steaming water; the food does not come in contact with the liquid. | Steaming |
| Used for tender foods such as eggs. | Poaching |
| Cooking food at low temperatures where bubbles DO NOT reach the surface. | Simmering |
| Food is first seared and then gently cooked in liquid.(large pieces) | Braising |
| Food is cut into small pieces and then cooked in enough liquid to cover the ingredients. | Stewing |
| Cooking food in liquid just long enough to cook outer portion of food (Done when canning foods such as tomatoes.) | Blanching |
| When a food is partically cooked. | Parboiled |
| When food is cooked all the way through or to the doneness the customer has requested. | Fully Cooked |
Created by:
mlbevins
Popular Culinary Arts sets